Thick Apple Jelly (Recipe from 1912)

Thick Apple Jelly (Recipe from 1912) >>>

Feilding Star, Volume VI, Issue 1791, 11 May 1912, Page 3 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Thick Apple Jelly (Metric Version)

450 grams of apples, peeled and cored
340 grams of castor (superfine) sugar, sifted and heated in the oven
140 milliliters of water (a quarter of a pint)
Juice and grated rind of 1 lemon

Instructions:

Place the apples into a saucepan with 140 ml of water and the lemon juice and rind.
Boil until the mixture is stiff and dark.
Pour into a dry mould and leave until set.